Cucur Udang
Snek • Malaysia
How to Make Prawn Pakora (Traditional & Healthy Version)
Prawn Pakora is a beloved snack in Malaysia, especially among the South Indian community, where it is locally known as 'udang goreng bersalut tepung' or 'pakora udang'. This crispy, golden treat is often enjoyed during tea time or as a festive snack, blending plump prawns with a spiced gram flour batter. The fusion of spices such as kunyit (turmeric), biji jintan (cumin seeds), and a hint of pandan leaf creates a unique Malaysian flavor profile. Prawn Pakora is not only crunchy and aromatic but also offers a delightful taste of Malaysia’s multicultural culinary heritage. What makes this Prawn Pakora recipe special is its focus on health-conscious cooking. By lightly pan-frying instead of deep-frying and using wholesome local ingredients, you can enjoy a lighter version without sacrificing taste. This recipe is perfect for those seeking authentic Malaysian street food flavors in a healthier way. It is an excellent protein-rich snack for gatherings, festive celebrations, or simply as an afternoon treat, reflecting the vibrant and diverse Malaysian food culture.
Bahan-bahan(untuk 5-6 pieces per serving)
- 200g Medium prawns (udang sederhana, peeled and deveined)
- 1/2 cup Chickpea flour (tepung kacang kuda) (besan)
- 2 tbsp Rice flour (tepung beras)
- 1 small, thinly sliced Red onion (bawang merah)
- 2 tbsp, chopped Coriander leaves (daun ketumbar)
- 1, finely chopped Green chili (cili hijau) - pilihan
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1/2 tsp Cumin seeds (biji jintan)
- 1, knotted Pandan leaf (daun pandan) - pilihan
- 1/2 tsp Salt (garam)
- 1/4 cup (as needed) Water
- 2 tbsp Sunflower oil (for shallow frying)
Arahan
- 1
Clean and prepare the prawns by peeling and deveining. Pat dry with paper towels.
5 minutes
Dry prawns help the batter stick better and keep pakora crispy.
- 2
In a bowl, mix chickpea flour, rice flour, turmeric powder, cumin seeds, and salt.
3 minutes
Rice flour adds extra crunch to the pakora.
- 3
Add sliced onion, chopped coriander, and green chili to the flour mixture. Mix well.
2 minutes
Onion adds sweetness and moisture to the batter.
- 4
Gradually add water to form a thick, sticky batter. Ensure the batter is not too runny.
2 minutes
A thick batter coats the prawns evenly and prevents sogginess.
Kenapa hidangan ini sihat
Choosing to shallow-fry instead of deep-fry significantly reduces calorie and fat content, making this Prawn Pakora a healthier option for those tracking their intake. The use of whole, fresh ingredients and minimal processed additives supports heart health and weight management. Including local aromatic herbs and spices not only enhances flavor but also boosts nutrient density. This recipe is perfect for those seeking a guilt-free, authentic Malaysian snack that fits into a balanced diet.
This Prawn Pakora recipe is rich in high-quality protein from prawns, essential for muscle repair and satiety. Chickpea flour provides complex carbohydrates and dietary fiber, supporting energy and digestion. The use of coriander, onion, turmeric, and pandan leaf brings antioxidants and anti-inflammatory properties. Sunflower oil is used sparingly for frying, keeping saturated fat low. With no added sugar and minimal oil, this snack offers a balanced combination of protein, healthy fats, and fiber, making it a nourishing choice for snack time.
Petua
- 💡Tip 1: Pat prawns completely dry before coating for extra crispiness.
- 💡Tip 2: Add a pinch of baking soda to the batter for a lighter texture.
- 💡Tip 3: Serve with a squeeze of calamansi lime for a Malaysian twist.
Penyimpanan & hidangan
Store leftover Prawn Pakora in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness. Avoid microwaving as it may turn them soggy.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
